Description
Celebrate Independence Day with this vibrant 4th of July Patriotic Poke Cake! Bursting with fresh strawberries and blueberries, this moist and fluffy cake is drenched in sweetened condensed milk and topped with airy whipped cream. Perfect for barbecues, family gatherings, or simply as a festive treat, each slice delivers a delightful explosion of flavor that everyone will love.
Ingredients
Scale
- 1 box white cake mix (plus eggs and water as per package instructions)
- 1 cup ripe strawberries, sliced
- 1 cup fresh blueberries
- 1 can (14 oz) sweetened condensed milk
- 2 cups whipped topping
- Optional: Red and blue food coloring
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- Prepare the white cake mix according to package instructions and pour into the pan.
- Bake for about 25-30 minutes or until golden brown. Cool slightly.
- Poke holes all over the cake using a wooden spoon handle or skewer, spacing them about an inch apart.
- Pour sweetened condensed milk evenly over the warm cake, allowing it to soak in.
- Top half with sliced strawberries and the other half with blueberries. Spread whipped topping evenly over the entire cake.
- Refrigerate for at least two hours before serving. Cut into squares and enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 120g)
- Calories: 270
- Sugar: 25g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: - Ensure even distribution of toppings for visual appeal. - Experiment with different fruit or flavor variations to keep things exciting.